Ingredients with Measurements:
- 6 cups of cubed bread (preferably day-old)
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 6 egg yolks
- 1 tsp of vanilla extract
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1/4 tsp of salt
- 1/2 cup of raisins (optional)
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the baking dish with butter or cooking spray.
3. In a saucepan, heat the milk, cream, and half of the sugar over medium heat until it starts to steam.
4. In a mixing bowl, whisk the egg yolks, vanilla extract, cinnamon, nutmeg, salt, and the remaining sugar until well combined.
5. Slowly pour the hot milk mixture into the egg mixture while whisking constantly.
6. Add the cubed bread and raisins (if using) to the mixture and stir until the bread is fully coated.
7. Pour the mixture into the greased baking dish and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
8. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 18g
Carbohydrates: 49g
Protein: 8g
Sodium: 230mg
Sugar: 33g
Substitutions for ingredients:
- You can use any type of bread for this recipe, but it's best to use day-old bread.
- You can use half-and-half instead of heavy cream.
- You can use brown sugar instead of granulated sugar.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the mixture for extra crunch.
- You can add chocolate chips or cocoa powder to the mixture for a chocolatey twist.
- You can add sliced bananas or other fruits to the mixture for a fruity flavor.
Tips and tricks:
- Make sure to use day-old bread for the best texture.
- You can soak the raisins in warm water or rum for 10 minutes before adding them to the mixture for extra flavor.
- You can serve the bread pudding warm or cold.
- You can top the bread pudding with whipped cream or a drizzle of caramel sauce for extra sweetness.
Storage instructions:
- Store the leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bread pudding, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bread pudding in individual ramekins for a fancy presentation.
- Dust the top of the bread pudding with powdered sugar for a simple yet elegant look.
Garnishes:
- Whipped cream
- Caramel sauce
- Powdered sugar
- Fresh berries
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the bread pudding is too dry, add more milk or cream to the mixture.
- If the bread pudding is too wet, bake it for a few more minutes until it's set.
Food safety advice:
- Make sure to cook the bread pudding until it's fully set to avoid any risk of foodborne illness.
Food history:
- Bread pudding is a traditional dessert that dates back to the 11th century. It was originally made with stale bread, milk, and eggs, and was a way to use up leftover ingredients.
Flavor profiles:
- The bread pudding has a creamy and custardy texture with a sweet and spicy flavor from the cinnamon and nutmeg.
Serving suggestions:
- Serve the bread pudding warm with a dollop of whipped cream or a drizzle of caramel sauce.
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